Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus niger

Several kinetic characteristics of a thermostable anthocyanin-β-glycosidase from Aspergillus niger have been evaluated. With strawberry anthocyanins as substrate, at pH optimum (4·0) and t = 30°C, K_m was found to be $\text{123 ± 4 μ}\text{m}$ and V_max, 1·16 ± 0·06 μmol min^?1mg^?1 protein. Temperature optimum was observed at about 68°C. The apparent energy of activation was calculated to be 11 ± 1 kcal/mol. The inhibitory effect of different sugars and sugar derivatives was examined. Glucono-deltalactone ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 2·3 ± 0·1 μ}\text{m}$), gluconic acid ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 82 ± 2 μ}\text{m}$) and glucose ($\text{K}{}_{\mathrm{<mtext>i</mtext>}}\text{= 1·3 ± 0·1}\text{m}\text{m}$) appeared to be competitive inhibitors of this enzyme.